Name: RASPBERRY CHEESECAKE
Prep time: 30 min
Cook time: 80 min
Ingredients: 300 g frozen raspberries; 1,5 tbsp cornstarch; 200 g digestive or graham cookies; 1,5 tbsp granulated sugar; 50 g butter (melted); 600 g cream cheese (full fat, room temperature); 200 g granulated sugar; 75 g sour cream 18% (room temperature); 1 tsp vanilla extract; 3 large eggs (room temperature); 30 g raspberry purée; 100 g white chocolate; 20 g heavy cream; 2 packs of fresh raspberries

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Fresh Raspberry Cheesecake. If you love raspberries and cheesecake, then this cake is for you. It consists of a digestive cookie crust, a creamy raspberry cheesecake and is top with smooth raspberry white chocolate ganache.

Cheesecakes are simple to put together, you just need good amount of time for it, as it needs 1h 20 min in the oven, and patience to wait for it to set in the fridge overnight, which is hard for most of us but it’s well worth the wait!

This cake is perfect to serve for your friends and family!

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WHY YOU WILL LOVE THIS RECIPE
OTHER CHEESECAKES TO TRY
INGREDIENTS
INSTRUCTIONS
WHY BAKE THE CHEESECAKE IN A WATER BATH
EQIPMENT
STORAGE
MY TOP TIP
RASPBERRY CHEESECAKE

WHY YOU WILL LOVE THIS RECIPE

This cheesecake burst of raspberry flavor! I has raspberry compote in the cheesecake and raspberry purée in the ganache. So all naturally colored!
The raspberry ganache takes the cheesecake to the next level and perfectly finishes of this delicious cheesecake
It has a simple cookie crust that creates a perfect base for the cheesecake.

OTHER CHEESECAKES TO TRY

INGREDIENTS

These are the key ingredients for this recipe

Digestives cookies: We don't have graham crackers in Danmark, so I therefore use Digestive cookies. But if you can buy graham crackers then you can definitely use those instead if you want.
Cream cheese: It's important that it's full-fat cream cheese and it's at room. temperature when using it. So take them out of the fridge 1-2 hours before baking.
Sour cream: Measure and let the sour cream come to room temperature 1-2 hours before baking.
Eggs: Take them out of the fridge 1-2 hours before baking.
Raspberry: For the raspberry compote that goes into the cheesecake, I recommend using frozen raspberries as I find that they often have a more intense red color and flavor. In my recipe I also separately make the raspberry purée for the cheesecake and the for ganache, to make sure you get the right amount of purée for each element.
White chocolate: Chop the white chocolate if you’re not using chocolate chips.

See recipe card for quantities.

INSTRUCTIONS

RASPBERRY PUREE

Start by defrosting the frozen raspberries. I recommend using frozen raspberries as I find that they often have a more intense red color and flavor.

Once defrosted, blend them into a purée and sift the kernels from the purée. Add the purée into a small pot, and heat the purée up, over medium heat, with the cornstarch to thicken. It only takes a couple of minutes.

Once the cornstarch has melted into the purée and you can see it has thicken a bit, take it off the heat. Add it to bowl and let it cool down in the fridge. You will end up with around 220 g of purée.

While it cools down, make the cookie crust.

COOKIE CRUST

Preheat the oven at 160ºC, conventional oven.

In a food processor, add the cookies, granulated sugar and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.

In a 20 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out.

Bake it for 10 min. Then let it cool down so that it’s cool to touch.

Add a double layer of aluminum foil around the cake pan to safely seal it from the water when placing it in a water bath while it bakes. Set it aside.

CHEESECAKE

With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 min on low speed.

Now add the cooled down raspberry purée, sour cream and vanilla extract and let it mix on low speed until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.

Pour the cheesecake batter into the cake pan and give it a few taps on the counter to let any air bubble out. Make sure to check that the aluminum foil hasn’t ripped anywhere.

Boil up water in a kettle. In a big metal tin that is at least 5 cm tall, add the boiling water and place the cheesecake in the water bath. The water should come up about ⅔ up the side of the cheesecake pan. Gently lift the pan into the oven so no water gets under the aluminum foil.

Bake for 1 hour and 30 min.

Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.

Then take it out of the oven and remove it from the water bath. Take off the aluminum foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.

Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.

RASPBERRY WHITE CHOCOLATE GANACHE

Blend and sift about 60 g of raspberries, to remove the raspberries kernels, so you end up with 30 g of purée.

Chop the white chocolate if you’re not using chocolate chips.

In the microwave or over a double boiler, melt together the white chocolate and heavy cream. Give a stir and remove it from the heat when the chocolate has melted. Add 30 g of the raspberry purée and fold it together with the ganache.

Take the cheesecake out of the fridge and pour the ganache over the cheesecake. Finish by decorating with fresh raspberries.

It’s ready to be enjoyed!

WHY BAKE THE CHEESECAKE IN A WATER BATH

So why is baking a cheesecake in a water bath so important? What the water bath does, is that it makes the cheesecake bake more gentle. It can be baked without the water bath but you'll more likely over bake it, which will give a curdled texture, a cracked and lopsided top. The hot water protects your cheesecake while it's baking in the oven. It makes sure your cheesecake comes out smooth and creamy. To make sure no water enter into the cake, wrap 2-3 layers of aluminum foil around the cake pan.

EQIPMENT

For the best result, use a aluminium spring pan with baking paper in the bottom.

After the cookie base has be baked, and slightly cooled down so you're able to touch the pan, it's important to cover the pan in the 2-3 layers of aliminium foil to make sure no water enters the cheesecake, which will give a wet cookie crust.

STORAGE

Store the cheesecake in the fridge in an airtight container. It's best enjoyed within a few days.

I like using these plastics boxes (link).

MY TOP TIP

Don't over mix your batter. I always use a rubber spatula, after everything has mixed together, and give it one final gently fold together, to make sure everything in the bottom of the mixing bowl has been mixed into the batter.

Make sure to tag me on Instagram @juliemarieeats and leave me a review below if you made this cake. I hope you loved it! To get more ideas by following me on Pinterest.